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Hawaiian Carrot Pineapple Cake

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Hawaiian Carrot Pineapple Cake is a moist and flavorful dessert that combines grated carrots, crushed pineapple, and shredded coconut for a tropical twist on classic carrot cake. Topped with tangy cream cheese frosting, it’s perfect for celebrations or anytime comfort baking.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • For the Cake:
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 3 large eggs
    • 3/4 cup granulated sugar
    • 3/4 cup brown sugar
    • 1 cup vegetable oil or melted coconut oil
    • 1 tsp vanilla extract
    • 2 cups grated carrots
    • 1 cup crushed pineapple, drained
    • 1 cup shredded coconut (sweetened or unsweetened)
    • Optional: 1/2 cup chopped pecans or walnuts

 

  • For the Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • Optional: extra coconut or chopped nuts for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 9-inch round pans.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  4. Stir the wet mixture into the dry ingredients just until combined.
  5. Fold in carrots, pineapple, coconut, and nuts (if using).
  6. Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
  7. Let the cake cool completely before frosting.
  8. To make frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until fluffy.
  9. Spread frosting over cooled cake and garnish with coconut or nuts if desired.

Notes

  • Use applesauce to replace part of the oil for a lighter version.
  • For dairy-free, use vegan cream cheese and plant-based butter.
  • Make cupcakes by dividing batter into liners and baking for 20–22 minutes.
  • Toasted coconut on top adds extra crunch and flavor.
  • This cake freezes well either whole or in slices.

Nutrition

Find it online: https://allcookedup.com/hawaiian-carrot-pineapple-cake/